Oatmeal Walnut Shortcake with Nutmeg (Eggless)

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One of our favorite family pastimes most Friday evenings is to hang out at Barnes and Noble. We finish our dinner early and head out to B&N which is about a mile or so from our house. Our little one Sidarth usually plays with the toy trains in the kids section and we browse through the books of our interest.

No surprises here when I say that my favorite section is the cookbook section. It is easy to get lost in the wide array of books what with beautiful pictures, great cooking ideas, tips and knowledge of cuisines from all over the world. On one such occasion I saw this Vegetarian book and loved the recipes, pictures and the ideas.

This recipe is from that cookbook with the modification of adding nutmeg to enhance the flavor of this shortcake. The original recipe called to roll out the dough into a big circle and then cut out discs using circular cutter from that. But I had trouble doing that and I patted the dough into circles.


  • 2/3 cup whole wheat flour
  • 2/3 cup all purpose flour
  •  ¼ cup oatmeal
  • ¼ cup sugar
  •  8 Tbsp (1 stick) unsalted butter
  •  1 Tbsp milk
  • ½ tsp nutmeg
  • 1 tsp baking powder
  • ¼ cup shelled walnuts, finely chopped
  • 1 tsp baking powder
  • Light brown sugar for sprinkling

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  • Preheat the oven to 350 F and grease one or two baking sheets.
  • Sift the 2 flours together and add the dry ingredients salt, sugar, oatmeal and mix well.
  • Slightly warm the butter and add to this mixture. Add the walnut and nutmeg, little milk and make thick dough. (This is almost as thick as chapathi dough)
  • Take small balls from the dough, pat it with your hands and make rounds. (Use a round cutter if required and make the round even).
  • Continue doing the same with remaining dough. Finally brush the top with milk and sprinkle them with sugar.
  • Bake for 12-15 minutes until golden.  

  This is my contribution to Sunita’s Think Spice Event hosted by Aparna of My Diverse Kitchen.